The P.F. Chang Mongolian Beef has got to be one of the most popular items on their menu. Who knew this mouth-watering goodness was so easy to make at home, and even better than the original? If you can get flank steak on sale (definitely the most expensive part of this recipe), it’s also relatively inexpensive. Plus, it only takes about 30 minutes to make from start to finish.
The recipe below serves 2. It was enough for my husband and I to have a nice date night in our home and for me to have leftovers the next day. This is adapted from a recipe I found on food.com.
P.F. Chang Mongolian Beef Recipe
2 tsp. vegetable oil
1/2 tsp. fresh ginger, minced
1 Tbsp. fresh garlic, minced
1/2 C. soy sauce
1/2 C. water
3/4 C. dark brown sugar
vegetable oil for frying (about 1 cup)
1 lb. flank steak
1/4 C. cornstarch
3 large green onions, sliced
In a large saucepan, heat the oil on medium heat. Saute the ginger and garlic for a minute or so, but don’t allow it to burn. Add the soy sauce and water. Next, add the brown sugar and stir until dissolved. Increase the heat until the mixture boils. Boil for 2-3 minutes, until the mixture starts to thicken and the sugar begins to caramelize.
Meanwhile, slice the flank steak into 1/4″ pieces. Coat the pieces in cornstarch and set aside for 10 minutes. Heat the frying oil in wok or large skillet. Drop the steak into heated oil, and fry for about 2 minutes until is just starts to brown (it won’t be cooked the entire way at this point). Drain on paper towels. Remove oil from pan, then place it back on the burner. Add the meat back in, and sauté for a minute. Add the soy mixture and green onions. Continue stirring while the sauce thickens. Serve immediately over rice.
too much sugar ! 1 tea spoon of sugar is enough.
too much corn starch also, just 1 table spoon is enough.